It’s time to dust off your crock pot and welcome fall with a big bowl of chili, a slow cooked roast, or a shredded BBQ pork sandwich. Crock pots are perfect for an easy meal and great for leftovers. With a little investment of time in the morning you can leave it simmering all day, savor the aroma while it cooks, and then enjoy a hearty meal like grandma used to make.
This is a wonderful dish to eat on those dark fall nights when there’s a hint of crispness in the air.
Slow Cooked BBQ Beef
- 2 lbs beef chuck roast, fat trimmed
- 1 cup yellow onion, chopped
- 1 tsp minced garlic
- 2 cups ketchup
- ¼ cup balsamic vinegar
- 2 Tbsp Dijon mustard
- ¼ cup packed brown sugar
- 2 Tbsp Worcestershire sauce
- 2 tsp liquid smoke flavoring
- 1 tsp kosher salt
- 1 tsp black pepper
- Place the roast in the crock pot, mix the remaining ingredients, and pour over roast. Cook on low setting for 6-8 hours. Shred the meat with two forks and serve over toasted buns or on baked potatoes.
- (If you have the time, you can bring out the aromatic flavor of the onion and garlic by sautéing them first then add the remaining ingredients and pour over roast).
This is an easy dinner to make ahead and freeze. Instead of making just one dinner, prepare 2 or 3 at a time and put them in the freezer (uncooked) with the sauce. Later, thaw in refrigerator and cook as above.
If you use a crock pot, make sure you have 1” of liquid in the bottom such as sauce, chicken stock, red wine or beer.
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